Description
These warm, flaky biscuits are made with sourdough discard, cheddar cheese, and fresh herbs, perfect for comforting weeknight meals or leisurely weekend brunches.
Ingredients
Dry Ingredients
- 280 g All-purpose flour
- 8 g Baking powder
- 3 g Baking soda
- 5 g Salt
- 4 g Sugar
- 3 g Garlic powder
Wet Ingredients
- 120 g Half and half
- 200 g Cold sourdough discard (Rams)
Fats and Cheese
- 113 g Unsalted frozen butter (Use frozen to keep flakes)
- 28 g Salted butter (Adds a touch of richness)
- 113 g Cheddar cheese (Grated fresh for better melting)
Fresh Ingredients
- 2 tbsp Fresh herbs (Parsley, chives, or thyme all work well)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the all-purpose flour, baking powder, baking soda, salt, sugar, and garlic powder.
- Cut in the frozen unsalted butter and salted butter until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and fresh herbs.
- In a separate bowl, combine the half and half and cold sourdough discard.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and gently knead a few times.
- Pat the dough into a rectangle about 1 inch thick and cut into biscuits.
- Place the biscuits on a baking sheet and bake for about 12-15 minutes or until golden brown.
- Serve warm.
Notes
Cool the biscuits on a rack for a few minutes, store in an airtight container at room temperature for up to two days, or freeze for longer storage. They can be reheated in a 350°F oven or microwaved.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Cuisine: American